This is an easily prepared, traditional Cuban dish that contains some lively flavors (raisins, stuffed green olives, capers, sherry wine, cumin, and vinegar). Potatoes are added in the final stage of cooking. It freezes well, but the potatoes may get mushier when you reheat it.
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 1/2 pounds sirloin tips, cubed
2 bay leaves
1/2 teaspoon ground cumin
1 teaspoon dried oregano
1/2 cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
1/4 cup pimento-stuffed green olives
1/4 cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste
In a large sauté pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.
Serve with rice.
Try using pork tenderloin instead of beef.
If you want to thicken the soup, add a bit of cornstarch.
If you don’t like the saltiness of capers (and they are SALTY) rinse them off before adding them.